Chef Michael Brady with FRESH by Brookshire's shares his classic recipe for gumbo...and we can't think of anything we'd rather eat tonight!
Shrimp and Sausage Gumbo
A truly heartyshrimp and sausage gumbo.
1/2cup Food Club Vegetable oil
1/2 c all purpose flour
2 medium onions, diced
1 medium red bell pepper
1 celery stalk, diced
6 garlic cloves, minced
1 tsp dried thyme
1 tsp salt
1/4 tsp cayenne pepper
16 oz. clam juice
1 1/2 quarts seafood or chicken stock
2 bay leaves
3/4 lb andouille sausage, sliced 1/4 inch thick
1 1/2 lbs small shrimp, peeled and deveined
1/2 cup fresh parsley, chopped
4 green onions, thinly sliced
1 1/2 tsp file' powder
1/4 tsp ground black pepper
In a heavybottom saucepan, over medium-high heat, heat oil. Reduce heat to medium andslowly stir in flour; stir until no lumps remain and mixture is deep reddishbrown, about 30 to 40 minutes.
Add onions,bell pepper, celery, garlic, thyme, salt and cayenne; cook 8 to 10 minutes, oruntil vegetables are tender. Slowly add clam juice and stock, stirringvigorously. Increase heat to high and bring to a boil. Reduce heat tomedium-low. Add bay leaves and simmer for about 30 minutes.
Stir insausage; continue simmering about 30 minutes. Stir in shrimp; simmer 5 minuteslonger. Remove from heat and stir in parsley, green onions, and filé powder.Let rest until slightly thickened, about 5 minutes. Adjust seasonings to tastewith salt, ground black pepper and cayenne; serve.